The story
L'Ouzeri, at 41 rue du Ruisseau in Paris's 18th arrondissement, is a neo-tavern with a Greek kitchen built around mezze, and Le Fooding listed it in 2026. It sits a few streets from Le Bistro, the first address of the Etsi group.
Mikaela Liaroutsos leads the Greek kitchen after training with Michel Rostang and Cyril Lignac. The group describes her cooking as simple and generous, with an emphasis on produce and flavour. The Michelin Guide has recommended L'Ouzeri for 2026.
Plates arrive small and meant for sharing. On one visit, Le Fooding recorded mussels cooked in ouzo, an octopus salad with carrots, endive, celery and dill, and a taramasalata it called exceptionally creamy. Spanakopita is stuffed with spinach and Memmos feta, while horta, a cooked salad of chard with lemony herbs, carries subtle notes of tomato. The meal closes with kourkoubinia, rolled flaky pastry with honey and pistachios.
Recognition
Ambience
Details
History
Yassas ! Mikaela Liaroutsos is doubling down on the amount of Hellenic audacity in the 18th arrondissement of Paris with L’Ouzeri, a neo-tavern with a midnight blue facade, just like its sister location Etsi, where the small plates will have you dancing the sirtaki . In a space with pared-down style (a veined bar, brick walls, small curtains), the chef sent out plenty of mezze the night we went: juicy mussels cooked in ouzo; a lovely octopus salad with carrots, endives, celery and dill; the house’s unmissable and exceptionally creamy taramasalata; crispy yet tender spanakopita stuffed with spinach and Memmos feta; an incredible horta (a sort of cooked salad) with stewed chard and lemony herbs, all with subtle notes of tomato; delicious paprika-marinated chicken skewers served with toasted pita bread; before some indulgent kourkoubinia , a sort of rolled flaky pastry with honey and pistachios.
Location